Quite simply, little fluffy pillows of tastiness
The gnocchi should be light and not stodgy, don't over mix the dough, add the flour a little at a time this will help you get the correct consistency.
Once you have mastered this, you can then start to add many different flavour combinations to the gnocchi mix, believe me the list is endless.
Gnocchi is great as a meal in itself, with just some grated cheese, parmesan or blue cheese as I've done here, but you can use them with many a main meal, just experiment
1. 1kg of floury potatoes such as King Edwards
2. 3 eggs lightly beaten
3. 300g of plain flour, you may not need all of this, it will depend on the potatoes
1. Bring a pan of well salted water to the boil, lower the potatoes into the water and cook for 15 minutes, or until you can push a knife in, but not easily.
2. When the potatoes are cooked, drain them into a colander and allow to cool until you can handle them
3. Peel the potatoes whilst they are still hot, you may need to use a tea towel
4. Grate the potatoes into a mixing bowl, use the fine grater
5. Now make a small well in the potato and add the egg mixture and a small amount of flour, carefully blend the mixture together, but don't over mix, keep adding a little flour until you have a soft non sticky dough
6. on a lightly floured surface, carefully roll a small amount of the dough into a long cylinder, about the thickness of your thumb
7. Now cut into little gnocchi shapes, and lightly flour to prevent sticking
8. Bring a pan of salted water to the boil, lower the gnocchi into the water and cook for 3 minutes
9. Lift the gnocchi out with a slotted spoon and drain on kitchen towel
10. You can eat the gnocchi as they are, but I like to fry mine in a little olive oil and butter, it gives the gnocchi a lovely nutty flavour and a great texture
11. You can now serve your gnocchi in any way you want, it's a perfect addition to many meals